Mom's Lasagna

Michael Symon

Recipe courtesy Michael Symon

Show: Paula's Best DishesEpisode: Ultimate Comfort

Rated 5 stars out of 5
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  • Read 37 Reviews
Total Time:
2 hr 50 min
Prep
20 min
Inactive
20 min
Cook
2 hr 10 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 1/2 cup olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • Pinch kosher salt and freshly ground black pepper
  • 1 pound pork neck bones
  • 1 pound ground veal
  • 1 pound ground beef
  • 1 pound spicy Italian sausage, loose or removed from casings
  • 1/2 cup dry white wine
  • 1 (28-ounce) can San Marzano tomatoes, with their juice
  • 2 bay leaves
  • 1 pound dried lasagna noodles
  • 2 pounds whole milk ricotta cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh oregano leaves
  • 2 large eggs
  • 1/2 cup grated Parmesan, plus more for final topping
  • 1 pound fresh mozzarella cheese, grated

Directions

In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.

Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.

In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.

Preheat the oven to 350 degrees F.

Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.

Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

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Newest Ratings and Reviews

Read all 37 reviews

  • on February 09, 2012

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    I did this recipe in a two day process - made the sauce one day - then assembled the next day. I used the Barilla No-boil flat lasagna noodles & they worked well. For the sauce I used browned pork ribs & also used hamburger and italian sausage - no veal. For the cheese used a fresh whole milk ricotta for one pound & the other pound was store bought Frigo brand. Used dry oregano - it worked well. Used regular pre-shredded mozzarella in a 2 pound bag. Reheated the sauce and assembled the lasagna in a stoneware 13x9 pan. After the first hour removed the foil, after 30 minutes more baking the crusty cheesy bubbly-ness were - jaw dropping beautiful~ I did put the pan on a small foil-lined sheet tray to catch a few drips which was a good idea. All kudos I passed to Michael for sharing his mom's recipe!

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  • on January 04, 2012

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    I made this recipe for new years dinner and was very delicious, my family loves a lot. I even used the meat of the pork bones i shedred and i added to the sauce. Thank you Chef Michael Symon you are one of my favorits chefs.

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  • on December 26, 2011

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    Outstanding flavor! I have always loved neckbones and they were great the next day with some sauteed greens! Lasagna was a little oily so I would reduce the olive oil next time as the meats will release enough fats without so much oil. Mike Symon is the Nuts!

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